Process of producing commercial baking dough



Patent Feb. 15, 1927..

DANIEL S. DONOVAN AND JOSEPH B. BROWN, 01? DALLAS, TEXAS.

PROCESS OF PRODUCING COMMERCIAL BAKING DOUGH;

No Drawing.

This invention relates to new and useful improvements in processes of producing commercial baking dough.

y The object of the invention is to produce 5 a baking dough which may be sold and distributed to housewives and cooks ready for forming and baking, thus obviating the necessity of the housewife or cook mixing and preparing the dough.

particular object of the invention is to produce a dough which, when kept at the proper temperature, will retain its sweetness and palatability and which will not develop excessive acidity for a period ranging from one week, to ten "da s. tnother object of the .invention'isto produce a commercial baking dough in which the baking-powder will remain substantially inactive until the dough is rolled out for use or subjected to a temperature in excess of that at which it is delivered to the purchaser.

A still further object of the invention is to gemperature lower than 60 degrees Fahreneit.

Our invention will be more readily under stood from a reading of the following speeification, in which an example of the process is set forth.

In carrying out the process, we use milk, shortening, sugar, salt, yeast, white potatoes, baking soda, baking o'wder, and flour. These in edients permit of certain variations an it is within the scope of the invention to vary the proportions as well as the ingredients.

We have found that the followingingre dients and proportions produce a very satisfactory artlcle, proceed as follows:

'30 uarts of raw unseparated sweet milk, suitab y scalded, are employed to mix 10 pounds of shortening, such as lard or a suitable compound; 15 pounds of cane sugar; 2 pounds of salt; 1 pound of yeast, and 12 pounds of white potatoesl The potatoes are boiled, mashed and finely pulverized before being mixed with the foregoing ingredients.

The firststep of the process involves the mixing of the above described ingredients with from to 40 pounds of flour to produce a sponge dough, havingfsubstantiall the consistency of cake dough. This dong is placed in acovered receptacle, preferab y of a superior quality,-

produce a commercial baking dough at a been thoroughly mixed it is and in makingthe dough we Application filed July 6, 1926. -Serial -No. 120,864.

,metal, and allowed to stand for about two hours, an even temperature of from 75 to 80' degrees Fahrenheit being maintained during this period. This constitutes. the second step, inducing fermentation of the yeast, and a certain amount of aeration or raising of the dough.

.After the sponge has stood, the next step is to place it in a suitable mixer and about 6 ounces of baking soda and 1 pound" of baking powder to prevent .souring are thor oughly mixedwith the sponge dough. It has been found that a baking powder con-- taining sodium bicarbonate, calcium acid 7 phosphate, sodium aluminum sulphate, car-.

bonate of magnesiuinfdried white ofegg,

and corn starch gives the best results, It is important that-the baking powder remains dormant and inactive 'until the dough is 7 heated in excess of 100 degrees Fahrenheit. 7

At the same-time the soda and baking powder are added from 60 to pounds of wheat flour ,are added and thoroughly mixed.

The exact proportions of the flour will, of

course, vary according to the grade used, but one skilled in the art will-be easily able to, select the right proportions. As with all such mixtures,-some tests may be necessary in different localities to produce exactly the most desirable proportions.

It will-be seen that'as long as the baking powder is substantially dormant or inactive, the dough will retain its sweetness and will not spoil. n 0 a: In order to keep the doughin'proper condition and hold the baking powder substantially inactive, and to check fermentation it is necessary to maintain the dough at a. low temperature. Therefore, after the batch has laced in steel or metal troughs and chilled or a'period of from 3 to 5 hours at a temperature ranging from 33 to 36 degrees'Fahrenheit. This is the final step, a

It is desirable that the dough, while being chilled, be kept moist, and, therefore, it should not be subjected t a circulation of dry air; With proper refrigeration, the dough can be chilled in 3 'hours. The length of the chilling period can be determined by inserting a thermometer into the batch so that the bulb reaches the center. If the thermometer does not rise above 50 degrees Fahrenheit, the dough has been suificiently chilled, -because dough showing a temperawill have a higher temperature at its center.

Chilling'may be facilitated by division of the dough into smaller lots.

After the dough has been properly chilled, the batch is divided into suitable sized lumps or'bricks and these are then placed in packages or other suitable boxes. A box having a paraflin coating on its inner surface or a wrapper of paraflin paper has been found low temperature be maintained and,-'there'-' fore, as soon as the bricks have been wrapped they are placed'in a refrigerator having the proper temperature.

In using the dough, the brick or lump is rolled out and the rolls, or other article, are cut therefrom, placed in the baking. pans and the latter allowed to warm for 20 to minutes on top of the oven. This will give the baking powder full opportunity-to chemicalize and cause the dough to rise. The baking may then proceed in the' usual mann'en.

It has been found that dough made in ac cordance with this process will retain its sweetness and'lack of excessive acidity from one week to ten days, if kept in an ice-box,

and may be used at will. While we have dethe same are subject to variation. The es .sential features of the invention reslde -1n producing a suitable sponge dough, includ- 1 mg potatoes or some other starch contaming element, which is permitted to' stand long 'enough toallow the yeast to set up fermentation.

The sponge dough is then mixed with the bakingpowder and soda and the remainder of the flour added. The baking powder is thus not subjected to a-warm temperature and is not given an opportunity to become active. The soda neutralizes ac1di ty.-

The chilling is, of course, essential andwe have found is'the secret of the success of the dough.

It-will be evident from the description that yeast fermentation is induced-in the dough, and it is preferable that this process continue as nearly *throu h the alcoholic fermentation as possible be ore the dough is chilled. In the chilled'condition,the carbon dioxide generating agent, that'is baking eated, while the alkali, that is .the soda,

satisfactory. It is very important thatthe.

scribed certain ingredients and proportions,-

neutralizes any excess acidity from the yeast fermentation. An important feature is the uniformchilling of the dough, and this is as before stated facilitated by division of the batch. In the formula given as an example,

the potato weight is ross. The net weight suitable for the formu a, that is after peeling and mashing will be about ten pounds. v,The yeast used in the formula given as an example will be from one to two pounds, de-

pending upon circumstances, and this is true also regarding the baking soda which will usually be'a little more than the amount stated.

ficiently elevated to induce fermentation of 75 the yeast, and maintaining such temperature until fermentation is substantially complete, adding an alkali and a chemical aerating agent substantially inert at the temperature of the sponge and at once reducing the temo -peratureof the dough to a relativelyflow point before the agent can react, and maintaining the dough in such condition until ready for introduction into the oven, thus to prevent any reaction thereof prior to baking.- 5

2. The process of making dough ready for baking without subsequent manipulation.

which consists in mixing the ingredients, in-. V

eluding yeast, for a sponge, ripening the sponge by subjecting it to a temperature sufam ficiently elevated to induce fermentation of the yeast, and maintaining such temperature until fermentation is substantially complete,

adding an alkali and a chemical aerating agent substantially inert at the temperature 5 of the sponge, and at once reducing the temperatureof the dough to a relatlvely low po nt -wlthout substantial reduction of the moisture content thereof, before the agent can react, and maintaining the dough in such loo condition until ready for introduction into' the oven',. thereby to. revent. any reaction thereof prior to baking.

tures.

DANIEL s. DONOVAN.

JOSEPH R. BROWN.

dough ready for In testimony whereof we aflix our signa- I 

